Pesto farro salad with potatoes and green beans

Ingredients

For 1 serving

• Farro60 g
• Potatoes120 g
• Green beans120 g
• Basil pesto20 g
• Cherry tomatoes80 g
• Grana Padano10 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: May – September

Method

1. Bring a pan of water to the boil, salt it and cook the farro over a medium heat for 20 minutes, until tender but firm to the bite.
2. Meanwhile bring a second pan of salted water to the boil. Peel the potatoes and cut them into cubes of about 1.5 cm; wash the green beans, top and tail them and cut into pieces of about 3 cm. Cook them together for 10 minutes, until the potatoes are tender and the beans still crisp.
3. Drain the farro and vegetables and let them cool slightly: pesto on piping-hot ingredients darkens and loses its fragrance.
4. Wash the cherry tomatoes and quarter them; shave the Grana Padano with a vegetable peeler.
5. Dress the farro, potatoes and green beans with the Genoese pesto, toss and finish with the tomatoes and Grana.